LEMONY BUCATINI
This pasta is a great change of pace from a traditional tomato-based sauce. It has a touch of heat from chile flakes, bright lemony flavor from lemon juice and zest and freshness from tons of herbs. Plus, some quick homemade breadcrumbs give the dish a little extra texture and crunch. You are going to love it.
Provided by Elena Besser
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil. Add three handfuls of kosher salt to the water. Taste the water, it should be as salty as the sea. Cook the pasta according to the instructions on the package.
- Preheat the broiler.
- Put the torn bread in a medium bowl. Drizzle with the olive oil, season with salt and pepper and toss to combine. Spread on a baking sheet and broil until toasted, 2 to 3 minutes.
- Pulse the broiled bread in a food processor until fine crumbs form. Set aside.
- Melt the butter in a large skillet over medium-low heat. Once the butter has melted, add the red pepper flakes and cook for 2 minutes.
- Drain the pasta and reserve 2 cups of the pasta water. Add the pasta to the skillet and toss to combine.
- Add a small handful of the Parmigiano-Reggiano, toss the pasta and then add a splash of the lemon juice. Alternate adding the remaining cheese and lemon juice until combined. Add some of the reserved pasta water, if needed.
- Add the lemon zest and toss to combine. Taste and season with salt and pepper, if necessary.
- Transfer the pasta to a large bowl and top with the mint, parsley, thyme and breadcrumbs. Enjoy.
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